CN104305146A - Nutritional beef and lentinula edodes soybean-wheat sauce and processing technology thereof - Google Patents
Nutritional beef and lentinula edodes soybean-wheat sauce and processing technology thereof Download PDFInfo
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- CN104305146A CN104305146A CN201410526456.1A CN201410526456A CN104305146A CN 104305146 A CN104305146 A CN 104305146A CN 201410526456 A CN201410526456 A CN 201410526456A CN 104305146 A CN104305146 A CN 104305146A
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- 235000016709 nutrition Nutrition 0.000 title claims abstract description 18
- 238000005516 engineering process Methods 0.000 title claims abstract description 15
- 240000000599 Lentinula edodes Species 0.000 title abstract 5
- 235000001715 Lentinula edodes Nutrition 0.000 title abstract 5
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses a technology for preparing nutritional beef and lentinula edodes soybean-wheat sauce. The technology is characterized in that a soybean-wheat sauce base material is prepared first, and then beef, lentinula edodes, ginger, chili, carrot and the like are added into the soybean-wheat sauce base material. The technology comprises the following steps of preheating vegetable oil, adding lentinula edodes, adding soybean sauce, stir-frying till sauce fragrance is given out, then adding the boiled beef and spices, stir-frying fragrance is given out, adding ginger, chili, carrot, salt and the like, stirring uniformly, then immediately turning off the fire, canning, and sterilizing to obtain the finished product. The technology has the following characteristics that the required equipment and operation are simple, the production cost is low, the production environment is easy to control, and the prepared nutritional beef and lentinula edodes soybean-wheat sauce has unique flavor, rich nutrition and delicious taste and has the effects of promoting appetite and helping digestion.
Description
Technical field
The invention belongs to food field of deep, the present invention relates to a kind of nutritious beans wheat sauce and processing technology thereof.
Background technology
Jiang Shi China and the distinctive flavouring of Southeast Asian countries, except there are many kinds in China, Japan, Korea, Southeast Asia, Philippine, Indonesia has too.Sauce class and goods thereof not only local flavor are good to eat, and nutritious, be easy to digested absorption.It is not merely flavouring, or a kind of non-staple food, in diet, occupy critical role, is a kind of well received traditional fermented food.Various flavouring-soy-sauce, due to its distinctive color, has become indispensable instant food and seasoning good merchantable brand in our people's modern life.Traditional sauce class comprises soya sauce, broad bean paste, flour paste, broad bean chili sauce, fermented soya bean and fabricated product thereof.Along with the raising that variation and the people of food require the trophic structure of food and health, tradition sauce series products has been difficult to the needs meeting modern food development, traditional product is reprocessed or fine finishining, has become the trend of current sauce series products modernization processing.
Thus the chemical composition of its uniqueness of tatoin becomes one of agricultural product most with economic worth and edibility.High-quality protein about containing 40% in soya bean, the fat of 18%, also containing inorganic salts such as abundant linoleic acid family vitamin and calcium, phosphorus, iron.Effects such as having the neurodevelopment, preventing hypertension, the coronary heart disease that strengthen immunity, promote children, reduce body's cholesterol, prevent human body artery from hardening, improve brain technical ability, be anti-oxidant.
Wheat is one of crop that cultivated area is maximum in the world, carbohydrate in wheat except main containing except the starch of 70% also containing the dextrin of 2% ~ 3%, the compound sugar of 2% ~ 4% and 10% ~ 14% protein, in protein, gliadin is abundanter, is the important component producing glutamic acid.
Mushroom has another name called Xiang Qin, thick mushroom, is a kind of important edible medicinal cultivation fungi, is distributed in the states such as China, Japan, Korea and Vietnam, have the laudatory title of " mushroom queen ".Mushroom not only has the peculiar flavour of delicate fragrance, containing the abundant composition useful to human body, has good health care and higher medical value, can prevention and therapy various diseases.
Beef is the important sources of mankind's high-quality animal protein, high protein content up to 22% and fatty, cholesterol is low, vitamin content is high, and containing 12 seed amino acids of needed by human body, unique flavor, the dark favor by consumers in general.But owing to can make contraction of muscle after beef protein heat denatured, muscle fibre increasing number in unit are, makes beef organize hardening, cannot form the sauce body of uniform and smooth.In order to improve quality, adopt papain Tenderization beef can to overcome after beef protein sex change the features such as adherence step-down, the hardening of tissue, coarse mouthfeel.
Because microorganism is to the biochemical reaction between the decomposition of raw material, the metabolite of microorganism and these materials in beans wheat sauce manufacturing process, constitute the local flavor of beans wheat sauce uniqueness.In sauce, add mushroom and beef not only can obtain better local flavor, and can nutritive value be improved.In the last few years, that is familiar with nutritional health food along with people improves constantly, the requirement of people to flavouring is also more and more higher, the products such as many soya sauces, broad bean paste, flour paste, broad bean chili sauce are now commercially there is, Chinese patent " a kind of preparation method of thick broad-bean sauce " (application number is 201010516105.4) discloses a kind of with soya bean, crowndaisy chrysanthemum, ginger, honey, the preparation method of the thick broad-bean sauce that soy sauce etc. make for main formula.In addition, Chinese patent " beef soybean paste and preparation method thereof " (application number is 201210357607.6) to disclose with beef, soya bean as primary raw material, makes tartar sauce.All there is the shortcomings such as batching kind is few, flavoring kind is simple, local flavor is single in the said goods.
Summary of the invention
Technical problem to be solved by this invention is to provide a kind of nutritional beef mushroom beans wheat sauce, this nutritional beef mushroom beans wheat jam products unique flavor, nutritious, improve a poor appetite, delicious flavour, instant.Present invention also offers the manufacture craft making above-mentioned nutritional beef mushroom beans wheat sauce.
The present invention is achieved by the following technical solutions:
A kind of nutritional beef mushroom beans wheat sauce, comprising: beans wheat sauce bed material 1000 grams, 500 ~ 1000 grams, beef, 200 ~ 300 grams, mushroom, bright red hot pepper 200 ~ 500 grams, 100 ~ 200 grams, carrot, salt 300 ~ 600 grams; Described beans wheat sauce bed material makes: often get soybean 2000 ~ 3000 grams, add 5 ~ 10 L water, soak 8 ~ 10 hours, swell, stir to soya bean; By the soya bean boiling after immersion, boil and turn white to soya bean, be then cooled to room temperature, for subsequent use; Wheat 3000 ~ 6000 grams, adds 5 ~ 10 L water, soaks 8 ~ 10 hours, swells to wheat, stirs; By the wheat boiling after immersion, boil to wheat flower, be then cooled to room temperature, for subsequent use; Soybean after boiling and wheat drain the water respectively, spread out, and spreading THICKNESS CONTROL, at 0.5-1.0 cm, takes advantage of wet sterile gauze or straw is built, and at 20 DEG C, spontaneous fermentation is after 8 ~ 9 days, oven for drying at 50 DEG C, pulverizes respectively with pulverizer; Jar for making or keeping thick soya bean sauce put into by soybean after boiling being pulverized and wheat batch mixing, soybean after boiling pulverizing and wheat quality are than 1:1 ~ 1:2, add cold boiling water furnishing pasty state, then edible salt is added, edible salt: soybean and wheat batch mixing=1:2, then muffle jar for making or keeping thick soya bean sauce with double gauze, be exposed to the sun under putting the sun 20-30 days, leave standstill room temperature 15-25 DEG C of fermentation and within about 25 ~ 35 days, namely obtain beans wheat sauce bed material, for subsequent use.
A kind of nutritional beef mushroom beans wheat sauce processing technology, comprise the steps: that preparing composition of raw materials is: beans wheat sauce bed material 1000 grams, 500 ~ 1000 grams, beef, 200 ~ 300 grams, mushroom, bright red hot pepper 200 ~ 500 grams, 100 ~ 200 grams, carrot, salt 300 ~ 600 grams; Concrete technology is as follows: (1) Soybean Pretreatment: soybean is selected impurity elimination, removes sand, dries, for subsequent use; (2) wheat pretreatment: wheat is selected impurity elimination, dries, for subsequent use; (3) capsicum pretreatment: capsicum selected clean, impurity elimination, remove handle, dry, pulverize with pulverizer, cross 10 mesh sieves, for subsequent use; (4) ginger pretreatment: ginger is cleaned, chopping, and after slightly air-dry, rub, dry, cold boiling water puts into jar for making or keeping thick soya bean sauce after cleaning draining; (5) carrot pretreatment: carrot is cleaned, chopping is dried, and cold boiling water puts into jar for making or keeping thick soya bean sauce after cleaning draining; (6) mushroom pretreatment: after the fresh mushroom removal of impurity is cleaned, the mushroom fourth being cut into about 0.3 ~ 0. 5cm is for subsequent use, if with dried thin mushroom, need first to soak 2 ~ 3h, pull out after mushroom fully soaks into, be cut into the mushroom fourth of about 0.3 ~ 0. 5cm, in boiling water, boil 3-5min, for subsequent use; (7) beef pretreatment: select muscle tendon and the less fresh beef of fat, clean, reject muscle tendon, about 1.5h is soaked with clear water, then pull out, after draining the water, be cut into the meat grain of about 0.3 ~ 0. 5cm, the beef of dicing is put into the pickling liquid prepared: 2 h are pickled in papain and the composite phosphate tenderization of 1%, and temperature is 50 ~ 65 DEG C; Put into jacketed pan boiling, in pot, add the spice liquid prepared in advance; Control temperature is at about 85 DEG C, and the time is about 1h, diced beef cooling is drained, for subsequent use; (8) beans wheat sauce bed material makes: often get soybean 2000 ~ 3000 grams, add 5 ~ 10 L water, soak 8 ~ 10 hours, swell, stir to soya bean; By the soya bean boiling after immersion, boil and turn white to soya bean, be then cooled to room temperature, for subsequent use; Wheat 3000 ~ 6000 grams, adds 5 ~ 10 L water, soaks 8 ~ 10 hours, swells to wheat, stirs; By the wheat boiling after immersion, boil to wheat flower, be then cooled to room temperature, for subsequent use; Soybean after boiling and wheat drain the water respectively, spread out, and spreading THICKNESS CONTROL, at 0.5-1.0 cm, takes advantage of wet sterile gauze or straw is built, and at 20 DEG C, spontaneous fermentation is after 8 ~ 9 days, oven for drying at 50 DEG C, pulverizes respectively with pulverizer; Jar for making or keeping thick soya bean sauce put into by soybean after boiling being pulverized and wheat batch mixing, soybean after boiling pulverizing and wheat quality are than 1:1 ~ 1:2, add cold boiling water furnishing pasty state, then edible salt is added, edible salt: soybean and wheat batch mixing=1:2, then muffle jar for making or keeping thick soya bean sauce with double gauze, be exposed to the sun under putting the sun 20-30 days, leave standstill room temperature 15-25 DEG C of fermentation and within about 25 ~ 35 days, namely obtain beans wheat sauce bed material, for subsequent use; (9) frying: according to material rate, gets out beans wheat sauce bed material, beef, mushroom, bright red hot pepper, carrot, salt, frying; (10) tinning, sterilization.
Step (9) frying process also adds spice; Spice: described spice is one or more in Chinese prickly ash, anise, fennel and chilli oil; Spice pulverized 40 mesh sieves through pulverizer, for subsequent use.
The invention provides a kind of nutritional beef mushroom beans wheat sauce, this nutritional beef mushroom beans wheat jam products unique flavor, nutritious, improve a poor appetite, delicious flavour, instant.
Detailed description of the invention
Below will further describe the present invention by embodiment, but these embodiments are only that the present invention is described, and should not be construed as any restriction to the scope of the invention.
embodiment 1
A kind of nutritional beef mushroom beans wheat sauce, its processing technology is as follows:
Concrete formula is: beans wheat sauce bed material 1000 grams, 500 grams, beef, 200 grams, mushroom, bright red hot pepper 200 grams, 100 grams, carrot, salt 300 grams.
Concrete manufacture craft is as follows:
Soybean Pretreatment: soybean is selected impurity elimination, removes sand, dries, for subsequent use.
Wheat pretreatment: wheat is selected impurity elimination, dries, for subsequent use.
Capsicum pretreatment: capsicum selected clean, impurity elimination, remove handle, dry, pulverize with pulverizer, cross 10 mesh sieves, for subsequent use.
Ginger pretreatment: ginger is cleaned, chopping, and after air-dry a little, rub out moisture with hand, dry under putting the sun, cold boiling water puts into jar for making or keeping thick soya bean sauce after cleaning draining.
Carrot pretreatment: carrot is cleaned, chopping is shone to half-dried, rubs shine with hand, then rub and shine again, cold boiling water puts into jar for making or keeping thick soya bean sauce after cleaning draining.
Spice: described spice is one or more in Chinese prickly ash, anise, fennel and chilli oil.Spice pulverized 40 mesh sieves through pulverizer, for subsequent use.
Mushroom pretreatment: after the fresh mushroom removal of impurity is cleaned, the mushroom fourth being cut into about 0.3 ~ 0. 5cm is for subsequent use, if with dried thin mushroom, need first to soak 2 ~ 3h, pull out after mushroom fully soaks into, be cut into the mushroom fourth of about 0.3 ~ 0. 5cm, in boiling water, boil 3-5min, for subsequent use.
Beef pretreatment.Select muscle tendon and the less fresh beef of fat, clean, reject muscle tendon, about 1.5h is soaked with clear water, then pull out, put into the meat grain that meat block slicing machine is cut into about 0.3 ~ 0. 5cm after draining the water, the beef of dicing is put into pickling liquid (papain of 1% and the composite phosphate) tenderization prepared and pickle 2 h, temperature is 50 ~ 65 DEG C.Put into jacketed pan boiling, in pot, add the spice liquid prepared in advance.Control temperature is at about 85 DEG C, and the time is about 1h, fully removes beef fishy smell, increases Beef flavor.After boiling, diced beef cooling is drained, for subsequent use.
Beans wheat sauce bed material makes: about the beginning of July at the bottom of June, get soybean 2000 grams, add 5 ~ 10 L water, soak 8 ~ 10 hours, swell, stir to soya bean; Soya bean after soaking is put into pot, with the boiling of cauldron slow fire, boils and turn white to soya bean, splitting once pinching with hand, being then cooled to room temperature, for subsequent use.Wheat 3000 grams, adds 5 ~ 10 L water, soaks 8 ~ 10 hours, swells to wheat, stirs; Wheat after soaking is put into pot, with the boiling of cauldron slow fire, has boiled to wheat flower, be then cooled to room temperature, for subsequent use.Soybean after boiling and wheat drain the water respectively, spread out with group's dustpan respectively, spreading THICKNESS CONTROL is at 0.5-1.0 cm, take advantage of wet sterile gauze or straw is built and (can not be covered too tight, breathe freely), at 20 DEG C, spontaneous fermentation is after 8 ~ 9 days, and soybean and wheat can grow green, yellow or white becoming mildewed, after at 50 DEG C, oven for drying to moisture all evaporates, pulverize with pulverizer respectively.Jar for making or keeping thick soya bean sauce put into by soybean after boiling being pulverized and wheat batch mixing (1:1 ~ 1:2), add cold boiling water furnishing pasty state, then edible salt (edible salt: soybean and wheat batch mixing=about 1:2) is added, jar for making or keeping thick soya bean sauce is muffled again with double gauze, be exposed to the sun under putting the sun 20-30 days, leave standstill room temperature 15-25 DEG C of fermentation and within about 25 ~ 35 days, namely obtain beans wheat sauce bed material, for subsequent use.
Frying: add mushroom after first adding vegetable oil preheating, then add beans sauce and fry out sauce fragrance, then add boiling beef, spice, fry out fragrance, then add ginger, capsicum and carrot, salt etc., after stirring, close fire immediately.
Tinning: tinning while hot off the pot is also vented, lid rapidly.Adopt 250 mL glass jars, net weight 200 g.
Sterilization: high temperature and high pressure steam sterilization (121 DEG C, 15 ~ 20 min).
Indices parameter in product is as follows:
1. salt (in sodium chloride)/(g/100g): >=6;
2. amino-acid nitrogen (in nitrogen)/(g/100g): >=0.45;
3. total acid (in lactic acid)/(g/100g) :≤2.0;
4. moisture≤50%(mass fraction);
Microbiological indicator in product is as follows:
1. coliform/(MPN/100g)≤30;
2. pathogenic bacteria (salmonella, staphylococcus aureus, Shigella): do not detect.
embodiment 2
A kind of nutritional beef mushroom beans wheat sauce, its processing technology is as follows:
Concrete formula is: beans wheat sauce bed material 1000 grams, 1000 grams, beef, 300 grams, mushroom, bright red hot pepper 500 grams, 200 grams, carrot, salt 600 grams.
Concrete manufacture craft is as follows:
Soybean Pretreatment: soybean is selected impurity elimination, removes sand, dries, for subsequent use.
Wheat pretreatment: wheat is selected impurity elimination, dries, for subsequent use.
Capsicum pretreatment: capsicum selected clean, impurity elimination, remove handle, dry, pulverize with pulverizer, cross 10 mesh sieves, for subsequent use.
Ginger pretreatment: ginger is cleaned, chopping, and after air-dry a little, rub out moisture with hand, dry under putting the sun, cold boiling water puts into jar for making or keeping thick soya bean sauce after cleaning draining.
Carrot pretreatment: carrot is cleaned, chopping is shone to half-dried, rubs shine with hand, then rub and shine again, cold boiling water puts into jar for making or keeping thick soya bean sauce after cleaning draining.
Spice: described spice is one or more in Chinese prickly ash, anise, fennel and chilli oil.Spice pulverized 40 mesh sieves through pulverizer, for subsequent use.
Mushroom pretreatment: after the fresh mushroom removal of impurity is cleaned, the mushroom fourth being cut into about 0.3 ~ 0. 5cm is for subsequent use, if with dried thin mushroom, need first to soak 2 ~ 3h, pull out after mushroom fully soaks into, be cut into the mushroom fourth of about 0.3 ~ 0. 5cm, in boiling water, boil 3-5min, for subsequent use.
Beef pretreatment.Select muscle tendon and the less fresh beef of fat, clean, reject muscle tendon, about 1.5h is soaked with clear water, then pull out, put into the meat grain that meat block slicing machine is cut into about 0.3 ~ 0. 5cm after draining the water, the beef of dicing is put into pickling liquid (papain of 1% and the composite phosphate) tenderization prepared and pickle 2 h, temperature is 50 ~ 65 DEG C.Put into jacketed pan boiling, in pot, add the spice liquid prepared in advance.Control temperature is at about 85 DEG C, and the time is about 1h, fully removes beef fishy smell, increases Beef flavor.After boiling, diced beef cooling is drained, for subsequent use.
Beans wheat sauce bed material makes: about the beginning of July at the bottom of June, get soybean 2000 grams, add 5 ~ 10 L water, soak 8 ~ 10 hours, swell, stir to soya bean; Soya bean after soaking is put into pot, with the boiling of cauldron slow fire, boils and turn white to soya bean, splitting once pinching with hand, being then cooled to room temperature, for subsequent use.Wheat 3000 grams, adds 5 ~ 10 L water, soaks 8 ~ 10 hours, swells to wheat, stirs; Wheat after soaking is put into pot, with the boiling of cauldron slow fire, has boiled to wheat flower, be then cooled to room temperature, for subsequent use.Soybean after boiling and wheat drain the water respectively, spread out with group's dustpan respectively, spreading THICKNESS CONTROL is at 0.5-1.0 cm, take advantage of wet sterile gauze or straw is built and (can not be covered too tight, breathe freely), at 20 DEG C, spontaneous fermentation is after 8 ~ 9 days, and soybean and wheat can grow green, yellow or white becoming mildewed, after at 50 DEG C, oven for drying to moisture all evaporates, pulverize with pulverizer respectively.Jar for making or keeping thick soya bean sauce put into by soybean after boiling being pulverized and wheat batch mixing (1:1 ~ 1:2), add cold boiling water furnishing pasty state, then edible salt (edible salt: soybean and wheat batch mixing=about 1:2) is added, jar for making or keeping thick soya bean sauce is muffled again with double gauze, be exposed to the sun under putting the sun 20-30 days, leave standstill room temperature 15-25 DEG C of fermentation and within about 25 ~ 35 days, namely obtain beans wheat sauce bed material, for subsequent use.
Frying: add mushroom after first adding vegetable oil preheating, then add beans sauce and fry out sauce fragrance, then add boiling beef, spice, fry out fragrance, then add ginger, capsicum and carrot, salt etc., after stirring, close fire immediately.
Tinning: tinning while hot off the pot is also vented, lid rapidly.Adopt 250 mL glass jars, net weight 200 g.
Sterilization: high temperature and high pressure steam sterilization (121 DEG C, 15 ~ 20 min).
Indices parameter in product is as follows:
1. salt (in sodium chloride)/(g/100g): >=6;
2. amino-acid nitrogen (in nitrogen)/(g/100g): >=0.45;
3. total acid (in lactic acid)/(g/100g) :≤2.0;
4. moisture≤50%(mass fraction);
Microbiological indicator in product is as follows:
1. coliform/(MPN/100g)≤30;
2. pathogenic bacteria (salmonella, staphylococcus aureus, Shigella): do not detect.
Claims (3)
1. a nutritional beef mushroom beans wheat sauce, comprising: beans wheat sauce bed material 1000 grams, 500 ~ 1000 grams, beef, 200 ~ 300 grams, mushroom, bright red hot pepper 200 ~ 500 grams, 100 ~ 200 grams, carrot, salt 300 ~ 600 grams; Described beans wheat sauce bed material makes: often get soybean 2000 ~ 3000 grams, add 5 ~ 10 L water, soak 8 ~ 10 hours, swell, stir to soya bean; By the soya bean boiling after immersion, boil and turn white to soya bean, be then cooled to room temperature, for subsequent use; Wheat 3000 ~ 6000 grams, adds 5 ~ 10 L water, soaks 8 ~ 10 hours, swells to wheat, stirs; By the wheat boiling after immersion, boil to wheat flower, be then cooled to room temperature, for subsequent use; Soybean after boiling and wheat drain the water respectively, spread out, and spreading THICKNESS CONTROL, at 0.5-1.0 cm, takes advantage of wet sterile gauze or straw is built, and at 20 DEG C, spontaneous fermentation is after 8 ~ 9 days, oven for drying at 50 DEG C, pulverizes respectively with pulverizer; Jar for making or keeping thick soya bean sauce put into by soybean after boiling being pulverized and wheat batch mixing, soybean after boiling pulverizing and wheat quality are than 1:1 ~ 1:2, add cold boiling water furnishing pasty state, then edible salt is added, edible salt: soybean and wheat batch mixing=1:2, then muffle jar for making or keeping thick soya bean sauce with double gauze, be exposed to the sun under putting the sun 20-30 days, leave standstill room temperature 15-25 DEG C of fermentation and within about 25 ~ 35 days, namely obtain beans wheat sauce bed material, for subsequent use.
2. a nutritional beef mushroom beans wheat sauce processing technology, it is characterized in that comprising the steps: that preparing composition of raw materials is: beans wheat sauce bed material 1000 grams, 500 ~ 1000 grams, beef, 200 ~ 300 grams, mushroom, bright red hot pepper 200 ~ 500 grams, 100 ~ 200 grams, carrot, salt 300 ~ 600 grams; Concrete technology is as follows: (1) Soybean Pretreatment: soybean is selected impurity elimination, removes sand, dries, for subsequent use; (2) wheat pretreatment: wheat is selected impurity elimination, dries, for subsequent use; (3) capsicum pretreatment: capsicum selected clean, impurity elimination, remove handle, dry, pulverize with pulverizer, cross 10 mesh sieves, for subsequent use; (4) ginger pretreatment: ginger is cleaned, chopping, and after slightly air-dry, rub, dry, cold boiling water puts into jar for making or keeping thick soya bean sauce after cleaning draining; (5) carrot pretreatment: carrot is cleaned, chopping is dried, and cold boiling water puts into jar for making or keeping thick soya bean sauce after cleaning draining; (6) mushroom pretreatment: after the fresh mushroom removal of impurity is cleaned, the mushroom fourth being cut into about 0.3 ~ 0. 5cm is for subsequent use, if with dried thin mushroom, need first to soak 2 ~ 3h, pull out after mushroom fully soaks into, be cut into the mushroom fourth of about 0.3 ~ 0. 5cm, in boiling water, boil 3-5min, for subsequent use; (7) beef pretreatment: select muscle tendon and the less fresh beef of fat, clean, reject muscle tendon, about 1.5h is soaked with clear water, then pull out, after draining the water, be cut into the meat grain of about 0.3 ~ 0. 5cm, the beef of dicing is put into the pickling liquid prepared: 2 h are pickled in papain and the composite phosphate tenderization of 1%, and temperature is 50 ~ 65 DEG C; Put into jacketed pan boiling, in pot, add the spice liquid prepared in advance; Control temperature is at about 85 DEG C, and the time is about 1h, diced beef cooling is drained, for subsequent use; (8) beans wheat sauce bed material makes: often get soybean 2000 ~ 3000 grams, add 5 ~ 10 L water, soak 8 ~ 10 hours, swell, stir to soya bean; By the soya bean boiling after immersion, boil and turn white to soya bean, be then cooled to room temperature, for subsequent use; Wheat 3000 ~ 6000 grams, adds 5 ~ 10 L water, soaks 8 ~ 10 hours, swells to wheat, stirs; By the wheat boiling after immersion, boil to wheat flower, be then cooled to room temperature, for subsequent use; Soybean after boiling and wheat drain the water respectively, spread out, and spreading THICKNESS CONTROL, at 0.5-1.0 cm, takes advantage of wet sterile gauze or straw is built, and at 20 DEG C, spontaneous fermentation is after 8 ~ 9 days, oven for drying at 50 DEG C, pulverizes respectively with pulverizer; Jar for making or keeping thick soya bean sauce put into by soybean after boiling being pulverized and wheat batch mixing, soybean after boiling pulverizing and wheat quality are than 1:1 ~ 1:2, add cold boiling water furnishing pasty state, then edible salt is added, edible salt: soybean and wheat batch mixing=1:2, then muffle jar for making or keeping thick soya bean sauce with double gauze, be exposed to the sun under putting the sun 20-30 days, leave standstill room temperature 15-25 DEG C of fermentation and within about 25 ~ 35 days, namely obtain beans wheat sauce bed material, for subsequent use; (9) frying: according to material rate, gets out beans wheat sauce bed material, beef, mushroom, bright red hot pepper, carrot, salt, frying; (10) tinning, sterilization.
3. a kind of nutritional beef mushroom beans wheat sauce processing technology according to claim 2, is characterized in that step (9) frying process also adds spice; Spice: described spice is one or more in Chinese prickly ash, anise, fennel and chilli oil; Spice pulverized 40 mesh sieves through pulverizer, for subsequent use.
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| CN105029145A (en) * | 2015-06-18 | 2015-11-11 | 广西大学 | Corn brand smut fungi cherry jam and preparation method thereof |
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| CN105105092A (en) * | 2015-08-20 | 2015-12-02 | 薛典荣 | Summer heat relieving and dampness removing beef paste and manufacturing method thereof |
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| CN106974191A (en) * | 2017-02-21 | 2017-07-25 | 南阳理工学院 | A kind of production method of fermented type pleurotus eryngii soya sauce |
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| CN104757580A (en) * | 2015-04-16 | 2015-07-08 | 金陵科技学院 | Preparation method of enzyme digested pigeon meat paste |
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| CN106974191A (en) * | 2017-02-21 | 2017-07-25 | 南阳理工学院 | A kind of production method of fermented type pleurotus eryngii soya sauce |
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